Glutenins and gliadins

Gluten is a mixture of proteins that can be classified as glutenins and gliadins. Extensibility is provided by glutenins while the gliadins contribute elasticity and cohesiveness. 

Cereal prolamins, named glutenins and gliadins in wheat, secalins in rye, and horde-ins in barley, are major storage proteins of the cereal grain endosperm. These sulfur-rich proteins comprise an N-terminal domain of proline- and glutamin-rich repeats and a C-terminal domain responsible for intrachain disulfide bonds (Breiteneder and Radauer 2004). So far, y-3 hordein (Hor v 21) from barley, Sec c 20 from rye, as well as Tri a 19 and Tri a 26 from wheat are included in the IUIS allergen list. 

Glutenin and gliadin are the two principal proteins in wheat to which the formation of the gluten is due. 

Work on DNA fingerprinting and genetic diversity analysis of tetraploid wheat in relation to evaluation of glutenin and gliadin polymorphism in durum, evaluation of /1-carotene, and development of mapping populations is also underway [2,27]. 

The cause, as already stated, is due to the constituents of the proteins of flour. The proteins of wheat are glutenin and gliadin, which constitute the ordinary insoluble protein gluten. The soluble proteins are vegetable albumin and globulin also the proteoses, and amino acids, and amides occur in the process of fermentation. 

Gupta, R. B., and K. W. Shepherd. 1993. Production of multiple wheat-rye IRS translocation stocks and genetic analysis of LMW subunits of glutenin and gliadins using these stocks. Theoretical and Applied Genetics 85 719-728. 

Gupta, R. B., and R MacRitchie. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3, and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. Journal of Cereal Science... 

Fig. 1 Elution profiles for (a) albumin and globulin, (b) gliadin, (c) glutenin, and (d) sonicated acetic acid extractable fractions run on FIFO automated FFF channel. Normal operating conditions are = 0-2, Vf = 1.4, and Fc = 5 ml/min.

Noel and co-workers [108] have analysed weU-defined fractions of gliadins and glutenins and foimd the T of perfectly dry samples by extrapolation to be between 397 and 418 K (Figure 9.29). 

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